TERRITORY<br />Characteristics of the production area<br />Origin: The vineyards are located in Lucinico, in the Collio Goriziano area.<br />Altitude: 150 m above sea level<br />Surface area: 1 ha<br />Exposure: South<br />Soil type: Ponca (marl and sandstone of Eocene origin)<br />Plant density: 5,000 plants per hectare<br />Breeding: Guyot<br />ALCOHOL CONTENT: 12,5% Vol.<br />ORGANOLEPTIC QUALITIES: Our Picolit has a classic intense colour, with antique gold nuances. The nose is extremely complex, with dominant scents of candied fruit,<br />apricot and sweet sensations of toasted bread, orange blossom with a finish of toasted hazelnut. The palate is explosive thanks to its elegant sweetness and a surprising<br />finish of citrus fruits and chestnut honey.<br />PAIRING: It is a meditation wine, a glass alone can already give great emotions. Try it also with dry pastries or in combination with blue or long aged cheeses.<br />

Muffato della Sala 2013<br />Classification Umbria IGT<br />Vintage 2013<br />Climate<br />The 2013 vintage was a cool one, with excellent weather conditions for white wines. Frequent rainfall was accompanied by mild temperatures and no temperature extremes.<br />Thanks to the very favourable climatic conditions in September and October, the noble rot gradually covered the grapes, with no risk to their health, concentrating the sugars<br />and increasing the aromatic complexity. Harvesting began towards the end of October with the Traminer, followed by the Riesling, Sauvignon and Sémillon, and concluded<br />towards the end of November with the Grechetto.<br />

Le Petit - true greatness.<br /><br />Green reflections in a bright, luminous yellow - there is also a flash of foreboding: 'This is something special!' Sweetness of selected elegance and unexpected freshness<br />fulfil the promise.<br /><br />Grape variety: Petit Manseng.<br />Colour: sparkling golden straw yellow.<br />Aroma and taste: fruity aromas of mango, lychee, dried apricots; complex depth due to fine honey and botrytis notes, balanced play between sweetness and acidity on the<br />palate.<br />Site and soil: Mazzon in Kaltern at 400 m above sea level, a high plateau sloping towards the south, sunny and airy, ideal for the late harvest. The soil is sandy loam and<br />interspersed with various stones: Dolomite, porphyry, gneiss and granite can be found from small grains to fist-sized stones.<br />Maturation: The slow pressing of the sultana berries took eight hours, fermentation took place in wooden barrels, spontaneously with the grape's own yeasts. The must<br />fermented slowly for several months; at 11% alcohol, the fermentation stopped all by itself. An optimal balance between alcohol, acidity and sugar are the natural result.<br />Serving temperature: 8-10 °C.<br />Pairing: Delicate desserts and very good with final cheese.<br />

Banyuls Rimage Léon Parcé Mis Tardive<br />Grenache Noir, Carignan<br /><br />Production area: Banyuls, Languedoc-Roussillon<br />Soil: schist<br />Harvest: manual<br />Vinification: fermentation for 4 days, then stopped with the addition of alcohol (mutage sur grains). Maceration lasts a total of 3 weeks<br />Ageing: 12 months in used 225-litre oak casks<br />Bottling: light filtration. Bottling under nitrogen<br />Bouquet: spicy, with notes of red berry jam<br />Flavour: very powerful on the palate, balanced and long in the finish<br />Format: 0.50 l bottle<br />Alcoholic Grade: 17% vol<br />

Exilissi Sell 2007<br /><br />Vintage: After an exceptionally mild winter, the vines sprouted earlier than ever before. April and May were also warmer than average, so that by mid-May the flowering was<br />already over in all locations. This 3-week advance in vegetation lasted until harvest. The cool August and a golden September proved it once again: The last weeks before the<br />harvest are decisive for the quality.<br />Whites and reds were able to ripen perfectly and were harvested at the optimal time. That is why the harvest took longer than ever before. The first grapes entered the cellar<br />on 21 August, the last on 24 October. All in all, it should be a very good vintage. The red wines promise to be the best of the last ten years.<br /><br />Vinification: gentle pressing of the delicate grapes. Fermentation of the unclarified must in 500 l tonnequx, further 15 months of maturation in the same barrel. Bottled in<br />March 2009<br /><br />Harvest conditions: a sunny and warm late autumn allowed the grapes to hang until mid-November, thus enabling the harvest of a very ripe grape.<br /><br />Site/soil: Höfl unterm Stein in Söll near Tramin, situated on a south-eastern slope at 480 to 550 metres above sea level. On gravelly, loamy calcareous gravel soil, there are<br />both 30-year-old pergola plants and wire frames that are over 10 years old, which produce something unique with an extremely low yield of 25hl/ha.<br /><br />Oenologist's notes: an enormously concentrated late harvest with intense aromas of sultanas, apricots and spices. Very smooth and long on the palate. Mineral<br />components can be found in the finish.<br /><br />Variety list: 100% Gewürztraminer<br />Alcohol: 13.5% vol.<br />Acidity: 6.8g/l<br />Residual sugar: 140g/l<br />

Rose Muscat<br /><br />What starts as an eccentric diva in the vineyard ends as a fine lady in the bottle.<br /><br />'Looking for a powerful, aromatic and elegant Rosenmuskateller that combines perfectly with dessert. Personally, I enjoy it most with poppy seed strudel, gingerbread and<br />desserts with dark chocolate.'<br /><br />Grape variety: 100 % Rosenmuskateller<br />Maturation: steel tank, speciality: 70 % air-dried, 30 % harvested late ripe<br />Serving temperature: 10-14° C<br />Food recommendations: Poppy seed strudel, chocolate mousse, gingerbread, dessert with dark chocolate and cinnamon, nut-almond pastry, foie gras.<br />Storage conditions: darkened room, cool ambience, low temperature fluctuations.<br />Eye: Juicy ruby red.<br />Nose: rose petals, cloves, cinnamon, nutmeg, aromas reminiscent of an oriental bazaar, complex structure.<br />Palate: dense and harmonious, balances its sweetness well with fresh acidity and present tannin structure.<br />

<br /><br />TYPOLOGY: Fortified wine<br /><br />PRODUCTION AREA: Contrada Biesina and Baiata, Western Sicily<br /><br />RAW MATERIAL: Grillo, Cataratto and Inzolia.<br /><br />DISTILLATION: The grapes are roller-crushed and left to ferment slowly at a controlled temperature of 20 to 25 degrees. To the base wine, which has a straw-yellow colour,<br />is added wine alcohol, mistelle (fresh must with the addition of<br /><br />COLOUR: Topaz with brilliant reflections<br /><br />AROMA: Persistent aroma of dried fruit and sultanas<br /><br />PAIRINGS: Goes well with mature cheeses. Ideal with fruit and baked desserts, or just desserts.<br /><br />TASTE: Soft and velvety with notes of dried fruit, figs and almonds The aftertaste is persistent but not cloying with a delicate final touch of honey<br />

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREABreganzesi hills<br /><br />VINEYARD 100% Vespaiola<br /><br />SOIL TYPOLOGYVolcanic and tufaceous hills.<br /><br />VINIFICATIONWilting of the carefully selected grapes in the fruit cellar for four months.<br /><br />COLOUR Brilliant golden yellow<br /><br />BOUQUEThe bouquet is intense with notes of honey, flowers, vanilla and noble woods<br /><br />PAIRINGS Excellent with small dry pastries or typical desserts such as the 'fregolota'. For those who like it, we recommend trying Torcolato with medium or long aged<br />cheeses, such as Asiago Stravecchio, or blue cheeses with intense flavours.<br /><br />TASTE Sweet and full-bodied, it has good body and an excellent balance between acidity and sugars<br />

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREA Tokay<br /><br />GRAPE VINE Furmint 90%, 10% Harslevelö<br /><br />SOIL TYPE Volcanic and clay base<br /><br />VINIFICATION The fruit is picked one by one and macerated in a dry wine for a month. The mixture is then fermented in barrels for two years. The juice is constantly in<br />contact with oxygen until the wine is bottled.<br /><br />COLOUR Intense gold, copper and amber oriented<br /><br />NOSE Lemon, candied fruit, tobacco, mint and pepper emerge on the nose. Then honey and nougat<br /><br />PAIRINGS Ideal with hot pancakes, Chinese and Indian cuisine, red mullet in sauce, lobster with mushrooms and dried fruit, spicy dishes and veal<br /><br />TASTE In the mouth it is very intense, full-bodied, with a good balance. Spicy and apricot aromas in the finish. Very elegant and refreshing<br />

Picolit<br />DESCRIPTION<br /><br />This is Friuli's noblest wine.<br />Its origins are still shrouded in mystery, and it is only since 1750, thanks to the writings of Count Fabio Asquini, that we have precise documentation of the 'nectar produced<br />by the sparse berries of the bunch'.<br />The peculiarity of this curious and delicate vine is in fact the partial fertilisation of the flower, which determines the growth of very few and concentrated berries per bunch.<br />A complex wine, old gold in colour, it harmonises sweet and acidulous sensations, releasing an enveloping aroma of candied fruit, vanilla and wild flowers. Historically the<br />wine of the great European nobility, it is considered a 'meditation wine' of great prestige.<br /><br />Acknowledgements:<br />- 'Duemilavini 2011'- A.I.S.: '5 grappoli'.<br />- 'I Vini di Veronelli 2011' - Luigi Veronelli: '3 super stars' and 'Sole'.<br />- 'Yearbook of the Best Italian Wines 2011' - Luca Maroni: 'Second Best Sweet Wine of Italy' 96 points<br />- VIN 2011' D'Agata - Comparini: 93/100<br /><br />Grape variety: Picolit<br />Appellation: Colli Orientali del Friuli<br />Designation: Controlled and Guaranteed Designation of Origin<br />Production area: Rosazzo<br />Soil type: flysch of marls and sandstones of Eocene origin<br />Grape variety: Picolit<br />Training system: Guyot<br />Methods of defence: Integrated pest management with low environmental impact<br />Harvesting period: Gradual, starting at the end of October<br />Harvesting method: Manual and differentiated according to ripeness, with twice-weekly passages<br />Vinification: The dried grapes are gently destemmed. It is then gently pressed and the must obtained is clarified through decantation. The must thus obtained ferments at<br />controlled temperature in small French oak barrels.<br />Ageing: At the end of fermentation the wine is kept on the lees in small oak barrels for a period of about 18 months. Bottling took place in April 2009. The bottled wine was<br />aged in temperature-controlled rooms for at least 12 months.<br />Sensory notes:<br />Colour: intense golden yellow<br /><br />Bouquet: very elegant, complex, captivating, varietal, notes of candied citrus peel, apricot, peach, fig, orange blossom and acacia flowers; light and pleasant hints of spices.<br /><br />Taste: complex, sweet, articulated, with balanced tension between acidity and sugars. Persistent aftertaste with aromatic sensations in line with the aromas.<br /><br />Pairings: Superb as a 'meditation' wine. An ideal partner to full-flavoured, piquant and blue cheeses. Excellent with foie gras. Goes well with dry pastries and fruit<br />desserts.<br />Serving temperature: 12 - 14 °C<br />Alcohol (% vol): 14.00<br />

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREA 'The best areas of Veneto with a vocation for this variety'.<br /><br />GRAPE VINE 100% Moscato<br /><br />SOIL TYPE Volcanic and tuffaceous hills.<br /><br />WINE-MAKING 'Drying of the grapes for about a month in the fruit cellar, fermentation in steel vats'.<br /><br />COLOUR Straw yellow<br /><br />BOUQUET Extraordinarily intense with hints typical of the variety and of honey and flowers<br /><br />PAIRINGS 'Excellent with pastries, fruit tarts, homemade cakes and also desserts with creams'.<br /><br />FLAVOURIt is sweet and very fresh, balanced and full, with a long and pleasant persistence.<br />

<br /><br />TYPOLOGY Sweet white wine<br /><br />PRODUCTION AREA Sauternes<br /><br />VINE 94% Sémillon, 3% Sauvignon Blanc, 3% Muscadelle<br /><br />COLOUR Golden yellow<br /><br />BOUQUET Aromas of honey, acacia flowers and slightly woody nights can be perceived<br /><br />PAIRINGS Perfect with foie gras or as an aperitif<br /><br />TASTE The palate is generous, balanced. Pleasantly sweet finish<br />